Low Sodium Savory Stir-fry with Vegetables and Chicken

Elevate your weeknight dinners with this flavorful Low Sodium Savory Stir-fry with Vegetables and Chicken. Bursting with vibrant colors and fresh ingredients, this healthy stir-fry combines tender strips of lean chicken breast with crisp red bell peppers, broccoli, snap peas, and carrots for a nutrient-packed meal. A light, homemade sauce made from unsalted chicken broth and low-sodium soy sauce adds the perfect balance of umami while keeping sodium levels in check. Grated ginger and garlic infuse every bite with aromatic depth, while a sprinkle of sesame seeds and green onions finishes it off with a gourmet touch. Ready in just 35 minutes, this easy recipe is perfect for a wholesome meal that doesn’t sacrifice on flavor. Serve it over brown rice or quinoa for a satisfying, heart-healthy dinner everyone will love!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 1 tablespoon Fresh ginger, grated
• 3 Garlic cloves, minced
• 1 Red bell pepper, sliced
• 1 Carrot, julienned
• 2 cups Broccoli florets
• 1 cup Snap peas
• 1 cup Unsalted chicken broth
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 Green onions, sliced
• 1 teaspoon Sesame seeds
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by slicing the chicken breast into thin strips.

Step 2

In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the chicken strips into the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the grated ginger and minced garlic, stir-frying for about 1 minute until fragrant.

Step 5

Add the sliced red bell pepper, julienned carrot, broccoli florets, and snap peas into the skillet. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.

Step 6

In a small bowl, whisk together the unsalted chicken broth and low-sodium soy sauce.

Step 7

In a separate small bowl, mix the cornstarch with water until smooth. Add this mixture to the chicken broth and soy sauce, stirring well to combine.

Step 8

Pour the sauce mixture into the skillet with the vegetables and stir constantly until the sauce thickens, about 2-3 minutes.

Step 9

Return the cooked chicken to the skillet, tossing it with the vegetables and sauce until everything is well-coated.

Step 10

Season with black pepper to taste.

Step 11

Garnish the stir-fry with sliced green onions and sesame seeds before serving.

Step 12

Serve the stir-fry hot, possibly over a bed of cooked brown rice or quinoa if desired.

Nutrition Facts

Serving size	(1381.5g)

Amount per serving	% Daily Value*
Calories	1301.5

Total Fat 47.2g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 3.3g
Cholesterol 385.6mg	0%
Sodium 2012.5mg	0%
Total Carbohydrate 53.3g	0%
Dietary Fiber 14.8g	0%
Total Sugars 16.9g
Protein 161.5g	0%

Vitamin D 22.7IU	0%
Calcium 306.7mg	0%
Iron 12.7mg	0%
Potassium 1866.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 50.3%

Carbs: 16.6%